Yogurthoneyhealthminimuffins Recipes

JACKY'S FRUIT AND YOGURT MUFFINS

Jacky's Fruit and Yogurt Muffins image

These are very moist muffins. Match the type of yogurt to the type of fruit you are using.

Provided by Sue Litster

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 (8 ounce) container blueberry flavored yogurt
1 egg
1 teaspoon vanilla extract
4 tablespoons butter, melted
2 cups blueberries

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
Bake in preheated oven for 25 minutes.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 38.1 g, Cholesterol 25.8 mg, Fat 4.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 179.3 mg, Sugar 20.6 g

YOGURT HONEY HEALTH MINI MUFFINS

Yogurt Honey Health Mini Muffins image

This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. The addition of yogurt not only makes these muffins moist, but helps them stay fresh in an airtight container for up to three days and still taste wonderful. If cake flour is not readily available, all-purpose flour can be substituted. The muffins will be slightly denser, but will taste just as good. (recipe found on Whole Foods website)

Provided by januarybride

Categories Quick Breads

Time 35m

Yield 24 mini muffins, 8 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups cake flour (may sub pastry flour)
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
4 1/2 teaspoons sugar
2 tablespoons rolled oats
1 tablespoon diced dried cranberries
1 tablespoon diced dried apricot
1 tablespoon unsalted sunflower seeds
1 teaspoon grated orange zest
1 tablespoon toasted natural bran
1/2 cup nonfat yogurt
1/4 cup honey
1 teaspoon vanilla extract
8 tablespoons unsalted butter, melted
2 eggs

Steps:

Preheat oven to 350°F and grease a mini muffin pan.
In a large mixing bowl, sift together the flour, baking powder, baking soda, salt and sugar. Add the oats, cranberries, apricots, sunflower seeds, orange zest and bran and mix to combine.
In another bowl combine the yogurt, honey, vanilla, butter and eggs and stir until the ingredients are well blended.
Pour the yogurt mixture into the dry ingredients and stir to mix, just until all ingredients are incorporated. Take care not to overmix.
Fill muffin cups two-thirds of the way with batter.
Bake for approximately 20 minutes or until golden and cooked through.

LEMON YOGURT MUFFINS

Lemon Yogurt Muffins image

I only had this recipe a short time before it became a personal favorite. Folks like the light and tender texture of these muffins. I'm grateful to my mother, who taught me the goodness of baking from scratch.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 14

Ingredients

1-3/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon grated lemon zest
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup lemon or plain yogurt
6 tablespoons butter, melted
1 tablespoon lemon juice
TOPPING:
1/3 cup lemon juice
1/4 cup sugar
1 teaspoon grated lemon zest

Steps:

In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; leave muffins in pan. , Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

Nutrition Facts : Calories 210 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 236mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

DANNON YOGURT MUFFINS (LOW-FAT)

Dannon Yogurt Muffins (Low-Fat) image

Make and share this Dannon Yogurt Muffins (Low-Fat) recipe from Food.com.

Provided by KitchenCraftsnMore

Categories Quick Breads

Time 28m

Yield 12 muffins

Number Of Ingredients 8

Ingredients

1 1/2 cups all-purpose flour
3/4 cup Splenda granular
2 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup dannon low-fat plain yogurt or 2/3 cup nonfat plain yogurt
2/3 cup skim milk
1/2 cup blueberries or 1/2 cup grated apple

Steps:

In large mixing bowl, combine flour, sugar, baking powder, soda, and salt.
Gently stir in yogurt and milk, blending just until all dry ingredients are moistened.
Fill lightly greased or paper-lined muffin cups 3/4 full.
Bake at 400 for approximately 18 minutes or until nicely browned.
Serve warm.

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